scholarly journals Pengaruh Lama Waktu Dehidrasi Osmosis Strawberry terhadap Sifat Fisik Warna dan Viskositas Dessert No Bake Strawberry Cheesecake

2021 ◽  
Vol 1 (4) ◽  
pp. 245-250
Author(s):  
Dita Permatasari ◽  
Laili Hidayati ◽  
Issutarti Issutarti

No baked strawberry cheesecake is a cold dessert that melts easily at room temperature. The treatments are needed to be done to reduce water content by doing osmosis dehydration on strawberries, so that no baked strawberry cheesecake does not melt easily at room temperature. Osmosis dehydration treatment on strawberries was carried out at different times (there are 3 hours, 5 hours, and 7 hours). This study was conducted to determine the physical properties (like color, viscosity) and chemical properties (pH and vitamin C). This study is an experimental study that using RAL research design with three different treatment which are the time duration of strawberry osmosis dehydration and two repetitions The data were analyzed using ONE-WAY ANOVA and if there was a significant effect, a further DMRT test was carried out. The results showed that osmotic dehydration in strawberries within 3 hours had the best chemical properties, with the pH of 4.80, vitamin C 54.085 mg / 100g. The highest color brightness (L) was found at 3 hours of strawberry osmosis dehydration with a value of 71.93. The highest reddish color (a +) was found at 7 hours of strawberry osmosis dehydration with a value of 19.147 and the highest yellow color (b +) was at 7 hours of strawberry osmosis dehydration with a value of 26.467. The highest viscosity was found at 7 hours of strawberry osmosis dehydration with a value of 163018.75 cP. No baked strawberry cheesecake merupakan cold dessert yang mudah mencair bila berada si suhu ruang. Perlu dilakukan perlakuan untuk mengurangi kadar air dengan cara dehidrasi osmosis pada buah strawberry agar no baked strawberry cheesecake tidak mudah mencair pada suhu ruang. Perlakuan dehidrasi osmosis pada buah strawberry dilakukan dengan waktu yang berbeda (3 jam, 5 jam, dan 7 jam). Penelitian dilakukan untuk mengetahui sifat fisik (warna, viskositas), dan sifat kimia (pH dan vitamin C). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda yaitu pada waktu dehidrasi osmosis strawberry dan dengan dua kali pengulangan. Data dianalisis menggunakan ONE-WAY ANOVA dan apabila terdapat pengaruh, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa dehidrasi osmosis pada buah strawberry dengan waktu 3 jam memiliki sifat kimia terbaik yaitu pH 4,80, vitamin C 54,085 mg/100g. kecerahan warna (L) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 3 jam dengan nilai 71,93. Warna kemerahan (a+) tertinggi.terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 19,147 dan warna kuning (b+) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 26,467.  Viskositas tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 163018,75 cP.

2020 ◽  
Vol 11 (3) ◽  
pp. 94
Author(s):  
Dita Permatasari ◽  
H Laili ◽  
Issu Tarti

Abstrak No baked strawberry cheesecake merupakan cold dessert yang mudah mencair bila berada si suhu ruang. Perlu dilakukan perlakuan untuk mengurangi kadar air dengan cara dehidrasi osmosis pada buah strawberry agar no baked strawberry cheesecake tidak mudah mencair pada suhu ruang. Perlakuan dehidrasi osmosis pada buah strawberry dilakukan dengan waktu yang berbeda (3 jam, 5 jam, dan 7 jam). Penelitian dilakukan untuk mengetahui sifat fisik (warna, viskositas), dan sifat kimia (pH dan vitamin C). Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda yaitu pada waktu dehidrasi osmosis strawberry dan dengan dua kali pengulangan. Data dianalisis menggunakan ONE-WAY ANOVA dan apabila terdapat pengaruh, maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa dehidrasi osmosis pada buah strawberry dengan waktu 3 jam memiliki sifat kimia terbaik yaitu pH 4,80, vitamin C 54,085 mg/100g. kecerahan warna (L) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 3 jam dengan nilai 71,93. Warna kemerahan (a+) tertinggi.terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 19,147 dan warna kuning (b+) tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 26,467.  Viskositas tertinggi terdapat pada waktu dehidrasi osmosis strawberry 7 jam dengan nilai 163018,75 cP. Kata kunci: Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Dehidrasi Osmosis AbstractNo baked strawberry cheesecake is a cold dessert that melts easily at room temperature. The treatments are needed to be done to reduce water content by doing osmosis dehydration on strawberries, so that no baked strawberry cheesecake does not melt easily at room temperature. Osmosis dehydration treatment on strawberries was carried out at different times (there are 3 hours, 5 hours, and 7 hours). This study was conducted to determine the physical properties (like color, viscosity) and chemical properties (pH and vitamin C). This study is an experimental study that using RAL research design with three different treatment which are the time duration of strawberry osmosis dehydration and two repetitions The data were analyzed using ONE-WAY ANOVA and if there was a significant effect, a further DMRT test was carried out. The results showed that osmotic dehydration in strawberries within 3 hours had the best chemical properties, with the pH of 4.80, vitamin C 54.085 mg / 100g. The highest color brightness (L) was found at 3 hours of strawberry osmosis dehydration with a value of 71.93. The highest reddish color (a +) was found at 7 hours of strawberry osmosis dehydration with a value of 19.147 and the highest yellow color (b +) was at 7 hours of strawberry osmosis dehydration with a value of 26.467. The highest viscosity was found at 7 hours of strawberry osmosis dehydration with a value of 163018.75 cP. Keywords : Strawberry, Cream Cheese, No Baked Strawberry Cheesecake, Osmosis Dehidration.


Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.


2017 ◽  
Vol 6 (2) ◽  
pp. 52-58
Author(s):  
Gelora Helena Augustyn ◽  
Helen Cynthia Dewi Tuhumury ◽  
Matheos Dahoklory

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour   ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor


1968 ◽  
Vol 46 (20) ◽  
pp. 3221-3228 ◽  
Author(s):  
H. J. Bruckman Jr. ◽  
J. E. Guillet

The heat balance equations for the thermal decomposition of hot spots in explosives have been solved using an iterative computer method. This yields a value of Tc, the critical temperature for hot-spot initiation, which is a function of the size and duration of the hot spot and of the physical and chemical properties of the explosive. It is demonstrated that there is a strong correlation between the ranking of explosives in terms of shock sensitivity and their ranking in terms of Tc. In general explosives having low values of Tc are more sensitive to shock and other forms of accidental initiation than those having high values.Using the computer program, it was shown that the major factor affecting Tc was not the energy released in the explosion, but the rate of decomposition, as expressed in terms of the parameters A and Ea in the Arrhenius equation. Consideration of reagent depletion also indicated certain limits beyond which the heat production cannot be maintained for the time necessary to initiate explosion and insensitivity should result. Considerations of this type could be used to predict safe handling procedures for explosives.


2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Won-Pyo Park ◽  
Kwan-Cheol Song ◽  
Bon-Jun Koo ◽  
Hae-Nam Hyun

In soils, dissolved silicon (Si) is adsorbed onto soil particles or is leached into groundwater through the soil profile. Andisols may play an important role in contributing to high dissolved Si concentrations in groundwater on Jeju Island, Korea. In this study, we evaluated the available Si content that potentially affects groundwater composition and investigated the relationship between the available Si content and chemical properties of volcanic ash soil on Jeju Island. We used the 1 M sodium acetate buffer (pH 4.0) to extract the available Si. Selected chemical properties were determined for 290 topsoil samples collected from different land sites throughout Jeju Island, and we analyzed the available Si content in the typifying pedons of Jeju Island and mainland Korea. The available Si content in Jeju Island topsoils ranged from 75 to 150 mg·kg−1, and the available Si content of Andisols in both orchards and grasslands was significantly higher than that of non-Andisols. The available Si content was highly correlated with the amounts of oxalate extractable Si, Al, and Fe in Andisols and was negatively related to the Alp/Alo ratio. With increasing elevation, we detected a decrease in the available Si and allophane content in Andisols, whereas Al-humus complexes increased with increasing elevation. The ratio of available Si in the lowest subsoil/topsoil increased to a value of 6.0, indicating that large amounts of available Si are present in the subsoil. The available Si content in the lowest subsoil of Andisols on Jeju Island was 10 times higher than that in the typifying pedons of the Korean mainland. In contrast, there were no differences in the available Si content between the topsoil and the subsoil of the typifying pedon series of Jeju and mainland non-Andisols because of differences in pedogenic processes. Collectively, our findings indicate that weathering of Andisols on Jeju Island potentially affects the Si concentration in groundwater.


2011 ◽  
Vol 287-290 ◽  
pp. 294-297
Author(s):  
Cui Zhi Dong ◽  
Li Fang Zhang ◽  
Xiao Yan Wang ◽  
Ming Xi Zhang ◽  
Zhi Min Cui ◽  
...  

Because of the good photoelectric learning properties and chemical properties, CdTe nanocrystalline as an important Ⅱ-Ⅵ clan semiconductor materials has been used in LEDs, photonics, in aspects of materials and biomarker and so on. W/O microemulsion method has the peculiarity of tester simpleness, easy manipulation, room temperature react etc. In this paper CdTe nanoparticles was synthesized in CTAB/cyclohexane/isobutanol/water quatemary microemulsion system in alkaline condition and nitrogen. The morphology of the final products were characterized by X-ray power diffraction, transmission electron microscopy. according to the means, this paper researches the effect of surfactant contentration to morphology. The result is that the different morphology can be obtained through the different CTAB concentration. Finally, according to TEM chart, this paper infers the formation mechanism of the CdTe.


RSC Advances ◽  
2017 ◽  
Vol 7 (59) ◽  
pp. 37441-37446 ◽  
Author(s):  
Qingzhi Wang ◽  
Jiankun Liu ◽  
Lingqing Wang

Freeze–thaw cycles (FTCs) can strongly influence the physical and chemical properties of soils in cold regions, which can in turn affect the adsorption–desorption characteristics of phosphorus (P) in the soil.


1987 ◽  
Vol 105 ◽  
Author(s):  
Takuji Goda ◽  
Hirotsugu Nagayama ◽  
Akihiro Hishinuma ◽  
Hideo Kawahara

AbstractA new coating process of silicon dioxide (SiO2) “LPD” process, has been developed recently. Silicon dioxide (SiO2) film can be deposited on any substrate at the room temperature by immersing in hexafluorosilicic acid (H2SiF6).In this study, physical and chemical properties of the “LPD- SiO2” film were investigated by using XPS, IR, ellipsometry, and etch rate measurement. The properties of this film deposited at the room temperature were almost the same as those of plasma CVD. The “LPD-SiO2” film without annealing was contained traces of F and OH. However, by annealing, F and OH were rapidly evaporated from the film and the film was getting densified.As the “LPD-SiO2” film deposited at the room temperature showed very good results of chemical etching rate and of step coverage, it is expected that it is possible to use this “LPD- SiO2” film in the wide range of industrial area.


Author(s):  
Afshan Saleem ◽  
Noureen Rafi ◽  
Sumara Qasim ◽  
Usama Ashraf ◽  
Nasir Hussain Virk

Picric acid and its derivatives are widely used in various applications/industries. The first synthetic dye was prepared in 1771 using picric acid. It was used to dye silk fabric into greenish-yellow color. In this study, Picric acid and their derivatives were synthesized and characterized by their physical and chemical properties. The derivatives of Picric acid which are considered in this research include Picramic acid and Sodium Picramate. The physical properties like melting point, colors, physical state and solubility of Picric acid and its derivatives were determined and confirmed using IR Spectra. IR spectra proved efficient in scanning and mapping.


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